A creamy, rich soup that’s just right for winter. The leek confit adds a deep, rich flavor, and I mixed in Dan-O’s Cheesoning and Gruyère cheese for a cheesy twist in every bite. I served it with fettunta – a thick slice of sourdough toasted with olive oil and rubbed with garlic. Simple, cozy, and perfect for a chilly evening!
#merrymeals#danospartner Ingredients For the Soup: 3–4 medium yellow potatoes, peeled and cut into cubes 3 leeks, white and light green parts only, chopped 2 teaspoons fresh thyme leaves 1/4 cup Dan-O’s Cheesoning seasoning Salt, to taste (if needed) 4 tablespoons cooking oil (olive oil or avocado oil) Ground black pepper, to taste (if needed) 2 cups vegetable stock 3 garlic cloves, minced (optional) Water, as needed (Note: Add gradually to reach your desired soup consistency.) 1/4 cup Gruyère cheese, grated (or Parmesan cheese as a substitute) (Note: For a milder flavor, cheddar can also be used.) Optional: 1/4 cup heavy cream (Note: Coconut cream can be used as a non-dairy alternative.)
For the Leek Confit: 2 leeks, white and light green parts, sliced into rings Olive oil, enough to cover A pinch of salt
For the Fettunta (Italian garlic toast): 1 thick slice of country sourdough bread 1 garlic clove 2 tablespoons extra virgin olive oil (EVOO)
For Serving: A drizzle of heavy cream for topping the soup Fresh chives or parsley, finely chopped
Instructions Make the Leek Confit: Preheat your oven to 335°F. In an oven-safe dish, combine the sliced leeks, olive oil (enough to cover them), and a pinch of salt. Gently mix. Bake for 30–40 minutes, or until the leeks are soft and slightly caramelized. (Note: Check occasionally to prevent overcooking.)
Make the Soup: Heat a large pot over medium heat. Add the cooking oil. Once the oil is hot, add the chopped leeks and minced garlic. Sauté until softened, about 2-3 minutes. Add the potatoes, garlic and fresh thyme. Stir well to coat. Pour in the vegetable stock and stir in Dan-O’s Cheesoning. Add salt and pepper if needed. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for about 30 minutes, stirring frequently, until the vegetables are soft. (Note: Add water gradually if the soup becomes too thick.) Use an immersion blender to puree the soup until smooth. (Note: For a chunkier texture, blend only part of the soup.) Stir in the grated Gruyère cheese until melted. If using, add the heavy cream and mix until combined.
Make the Fettunta: Brush both sides of the bread slice with olive oil. Toast the bread in a skillet over medium heat until golden brown and crispy on both sides. While the bread is still warm, gently rub the peeled garlic clove over one side of the toast.
Serve: Ladle the soup into bowls. Place a spoonful of leek confit in the center of each bowl. Drizzle a small amount of heavy cream over the soup for decoration and garnish with fresh chives or parsley. Serve with the fettunta on the side. Dip and enjoy!
When making potato leek soup, I love to roast half the vegetables separately and then mix them in after blending to add some roasted flavour and chunkiness.
24 Comments
A creamy, rich soup that’s just right for winter. The leek confit adds a deep, rich flavor, and I mixed in Dan-O’s Cheesoning and Gruyère cheese for a cheesy twist in every bite. I served it with fettunta – a thick slice of sourdough toasted with olive oil and rubbed with garlic. Simple, cozy, and perfect for a chilly evening!
#merrymeals #danospartner
Ingredients
For the Soup:
3–4 medium yellow potatoes, peeled and cut into cubes
3 leeks, white and light green parts only, chopped
2 teaspoons fresh thyme leaves
1/4 cup Dan-O’s Cheesoning seasoning
Salt, to taste (if needed)
4 tablespoons cooking oil (olive oil or avocado oil)
Ground black pepper, to taste (if needed)
2 cups vegetable stock
3 garlic cloves, minced (optional)
Water, as needed (Note: Add gradually to reach your desired soup consistency.)
1/4 cup Gruyère cheese, grated (or Parmesan cheese as a substitute) (Note: For a milder flavor, cheddar can also be used.)
Optional: 1/4 cup heavy cream (Note: Coconut cream can be used as a non-dairy alternative.)
For the Leek Confit:
2 leeks, white and light green parts, sliced into rings
Olive oil, enough to cover
A pinch of salt
For the Fettunta (Italian garlic toast):
1 thick slice of country sourdough bread
1 garlic clove
2 tablespoons extra virgin olive oil (EVOO)
For Serving:
A drizzle of heavy cream for topping the soup
Fresh chives or parsley, finely chopped
Instructions
Make the Leek Confit:
Preheat your oven to 335°F.
In an oven-safe dish, combine the sliced leeks, olive oil (enough to cover them), and a pinch of salt. Gently mix.
Bake for 30–40 minutes, or until the leeks are soft and slightly caramelized. (Note: Check occasionally to prevent overcooking.)
Make the Soup:
Heat a large pot over medium heat. Add the cooking oil.
Once the oil is hot, add the chopped leeks and minced garlic. Sauté until softened, about 2-3 minutes.
Add the potatoes, garlic and fresh thyme. Stir well to coat.
Pour in the vegetable stock and stir in Dan-O’s Cheesoning. Add salt and pepper if needed.
Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for about 30 minutes, stirring frequently, until the vegetables are soft. (Note: Add water gradually if the soup becomes too thick.)
Use an immersion blender to puree the soup until smooth. (Note: For a chunkier texture, blend only part of the soup.)
Stir in the grated Gruyère cheese until melted. If using, add the heavy cream and mix until combined.
Make the Fettunta:
Brush both sides of the bread slice with olive oil.
Toast the bread in a skillet over medium heat until golden brown and crispy on both sides.
While the bread is still warm, gently rub the peeled garlic clove over one side of the toast.
Serve:
Ladle the soup into bowls. Place a spoonful of leek confit in the center of each bowl.
Drizzle a small amount of heavy cream over the soup for decoration and garnish with fresh chives or parsley.
Serve with the fettunta on the side. Dip and enjoy!
Warm comfort ❤😋
Yummy. That's for including the recipe
Olive oil enough to cover, bro doesn’t understand how expensive the olive oil is! Ffs
🎉🎉🎉❤😊thank you
i could cry
When making potato leek soup, I love to roast half the vegetables separately and then mix them in after blending to add some roasted flavour and chunkiness.
Please don't change the background music
Never imagined Fur Elise and Dan-Os together
Two please!😊
Dan o clapped his behind
I am feeling unwell and this is just the right recipe 👌 Thanks 🤗
But there were big round chunks in the beg. , where are they? They dont look like the small pieces added to the potato 😮
DELICIOUS YES PLEASE LOOKS AMAAAAZINGLY DELICIOUS AND I WANT SOME NOW PLEASE PLEASE PLEASE PLEASE 😊
❤
Perfect👍❤️
👌
https://youtu.be/AgOwDN2Wgs4
Magnifique bravo je vous embauche quotidiennement votre prix est le mieux. Cordialement Salam Karima
Cheezoning😂 I love it
Yummy
Jo que rica 😋 amigo!!!
Perfecto. Very beautiful . Can't wait to try it
kimchi plz